In a large saute pan, heat the corn oil over low heat and add the Anaheim chiles, poblanos, jalapenos and onions and cook until softened but not browned, about 7 minutes. Season with salt and pepper.
Meanwhile, over an open flame, roast the tomatillos, turning occasionally, until they are charred. Set aside to cool, then puree in a blender until smooth.
Add the pureed tomatillos to the pan with the chiles. Add 12 cups water and bring to a simmer. Cook until the sauce thickens, 30 to 40 minutes.
In a small bowl, whisk the cornstarch together with 1 1/2 cups water to make a slurry. Whisk the slurry into the sauce and cook until thick, 10 minutes more. Add the hot sauce. Taste and adjust for salt and pepper. Take off the heat and chill.
Serve with refried beans, corn tortillas, eggs any style with Colby-Jack cheese melted over the top or braised pork and white rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cafe Genevieve, Jackson, WY
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